Krum Kake
Krum kake are delicate, crispy waffle-like cookies with a hint of nutmeg, rolled into shapes and perfect for serving with ice cream or as a sweet treat.
Ingredients
Instructions
- Mix eggs, sugar, margarine, cream, cornstarch, and nutmeg into batter.
- Heat an iron or griddle until water beads on the surface.
- Pour a small amount of batter onto the hot iron; cook for 10 seconds on each side.
- Remove the cooked wafer from the iron and roll it up while warm.
- Serve the rolled krum kake with ice cream.
Tips & Substitutions
To achieve the best texture, ensure your margarine is softened but not melted. If you want a lighter version, consider substituting part of the margarine with unsweetened applesauce. For a different flavor profile, try adding a pinch of cinnamon or vanilla extract. Make sure the iron is properly heated to prevent sticking, and experiment with cooking times based on your equipment.
Serving Suggestions
Krum kake can be served plain or filled with whipped cream or fresh berries for a delightful dessert. They pair beautifully with Betty's Strawberry Ice Cream for a refreshing treat. For a festive touch, dust with powdered sugar before serving, or enjoy them alongside a warm beverage like coffee or hot cocoa.
Storage & Reheating
Store leftover krum kake in an airtight container at room temperature for up to three days. To reheat, place them in a warm oven for a few minutes until they regain their crispness. Avoid microwaving, as it can make them chewy.
Nutrition & Diet Analysis (per serving)
Each serving of Krum Kake contains roughly 576 calories, with 7g protein, 83g carbohydrates, and 26g fat. It is an excellent source of dietary fiber (53% of the Daily Value) and vitamin C (22% of the Daily Value), and a good source of iron and calcium. It also contributes 15g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fat instead of margarine?
Yes, you can substitute butter for margarine if you prefer a richer flavor. Alternatively, for a dairy-free option, coconut oil can be used, but it may alter the taste slightly.
What can I do if my batter is too thick?
If your batter is too thick, gradually add a little more cream or milk until you achieve a pourable consistency. This will help ensure even cooking and a better texture.
How can I make these gluten-free?
To make krum kake gluten-free, substitute regular all-purpose flour with a gluten-free flour blend. Ensure that the cornstarch you use is also certified gluten-free to avoid cross-contamination.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).